Nicaragua Lemon Manor Sun Pacamara how to flush _ Lemon Manor Coffee beans recommended

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Nicaragua NICARAGUA

Nicaragua, located in central Central America, is the largest country in Central America, bordering Honduras in the north, Costa Rica in the south, the Caribbean Sea in the east and the Pacific Ocean in the west. The eastern part is the coastal plain, the high temperature and rainy climate belongs to the tropical maritime climate, and the western part is the coastal lowland with more active volcanoes. The north-central part is the highland, with an average annual temperature of 18 ℃ and an annual precipitation of 1500 MULMUR 2500 mm.

This country in Central America seems too far away for us. Today, we use coffee to get closer to it.

The suitable climate and mineral-rich pozzolanic soil provide an excellent growth environment and abundant nutrients for the cultivation of coffee trees. High-quality Nicaraguan coffee is also grown in the northern and central highlands of the country. The best coffee is produced in Matagalpa, where Nicaraguan coffee is highly respected by coffee lovers all over the world and gradually valued by the boutique community. Abundant precipitation, suitable temperature, high altitude, fertile soil and unique planting ecology are the prerequisites for creating high-quality Nicaraguan coffee.

Nicaragua is an economically backward agricultural country and one of the poorest countries in Central America. Its unemployment rate is very high and its people live in poverty. Coffee is a pillar industry in Nicaragua, which produces nearly 100,000 tons of coffee beans every year, but due to the poor economic foundation, the coffee industry is still relatively backward, and coffee farmers are also in a relatively poor state. Although it is the largest country in China and the United States, it is not a big producer in the coffee world, and its output and reputation are much weaker than that of its neighbor Costa Rica. But the high-quality Nicaraguan coffee is in the forefront of coffee beans in the world and enjoys a good reputation.

This time we would like to solemnly recommend a bean that has been very popular in Nicaragua in recent years: Pacamara. This Nicaraguan coffee bean has won numerous awards in various competitions (including COE) in recent years and has become a regular at international auctions.

Not only has Pacamara shown coffee superstar demeanor, the Java species successfully transplanted in Nicaragua-Java Nika has brought amazement to the coffee world, but also has the tendency to join and surpass the popular varieties (such as Rosa, Pacamara and Yellow Kaduai).

When it comes to coffee estates in Nicaragua, famous estates in the industry include Lemon Tree Manor, God-given Manor and Hope Manor. Since both beans come from the lemon tree manor, this issue will start with the lemon tree manor in Nicaragua.

Introduction of Nicaraguan Coffee Manor

Lemon Manor EL Limoncillo

Lemon Tree Manor is located in Matagalpa Plateau, which is also one of the well-known coffee producing areas in Nicaragua. The manor is located on a steep ascent and is rich in water. Walking into the coffee forest, the terrain gradually rises and steepens, and the forest phase also changes from open forest to coniferous forest. because there are many towering coniferous forests around the planted coffee trees, they provide shade for the growth of coffee trees. This allows coffee trees to be exposed to sunlight while protecting them from being burned by the scorching sun. Java is planted according to the topography at 1000 meters above sea level; with the steep topography of the mountain, Pakamara begins to appear, with a height of more than 1300 meters at the top. Excellent micro-climate and excellent soil and water give birth to high-quality coffee.

In order to ensure the quality of coffee, the manual picking method is used to pick the fully ripe fruits one by one, which usually takes three times to complete. Although the manual picking method has high labor cost and low picking efficiency, it can greatly protect the plant from being hurt in the picking process, and the mature fruit will have better sweetness at the same time.

Lemon Tree Manor also processes coffee in a honey-treated way. After the coffee fruit is actually picked, the coffee with its exocarp removed is put on the African shed to dry. Compared with the traditional way of placing coffee directly on the ground to dry coffee, using African shed to dry coffee can reduce more pollution in the drying process, avoid producing more miscellaneous smell, and finally improve the quality of coffee. Honey-treated coffee beans have more attractive tropical fruit flavors.

# Pacamara #

Recommended index: ★

Country: Nicaragua (NICARAGUA)

Variety: Huang Pacamara (Yellow Pacamara)

Manor: lemon Tree Manor (EL Limoncillo)

Altitude: 950-1300 m

Producing area: Matagalpa (Matagalpa)

Treatment: honey treatment (Pulped Natural/Natural Miel)

Harvesting and treatment

The harvest of Pacamara is slightly less than that of Kaddura and Kaduai. Yellow Pacamara is an occasional product of the interbreeding of traditional Pacamara in the manor, which is very rare, and the Mierisch family should be the first coffee farmer to collect the fruits of Yellow Pacamara and cultivate them deliberately. At present, they are planted in lemon trees and two estates in San Jose, and the number is still small. At the same time, due to the large shape of Pacamara beans and long oval shape, the process is troublesome whether it is washing or honey treatment after fruit harvest. Peeling machines often need different hole kits, and even the equipment is different.

Flavor

The Pacamara honey of Lemon Tree Manor has the common spice and tropical fruit flavor of Pacamara, not only that, but also with Middle Eastern frankincense and mysterious spice style, tropical fruit is still the same, and there is a unique Eurasian licorice sweet, black tea fragrance. The charm and taste at low temperature are very special, full of exotic flavor. Common flavors include: apricot, vanilla, lemon and citrus, chocolate, tropical fruits (such as mango, pineapple), caramel, sweet spices and so on.

Analysis of Nicaraguan Coffee brewing

Recommended cooking methods: siphon, hand flushing

Degree of grinding: 3.5 (Fuji R440, Japan)

V60 filter cup, 15g powder, water temperature 91-92 degrees, grinding 3.5.The ratio of water to powder is close to 1:15

33 grams of water is steamed for 25s

Segment: water injection to 100ml cut off, slow water injection to 225ml

That is, 30-100-95

Other suggestions for trickling extraction:

Normal pressure, recommended grinding degree of 3.5-4 / water temperature 92 °C

Philharmonic pressure, recommended 2.5 grinding degree, water temperature 88 °C

Hand punch: 3.5 degree of grinding, water temperature 89 °C

END